Sweet Potato and Carrot Bake with Pecan Crumble - dummies

Sweet Potato and Carrot Bake with Pecan Crumble

By Erin Palinski-Wade, Tara Gidus, Kristina LaRue

Try this flat-belly recipe for your holiday table or any time of the year. Here, you mash cooked sweet potatoes with shredded carrots, top with a nutty graham cracker crumble, and then bake to a crunchy goodness. This side dish is loaded with nutrition without all the fat that’s in traditional sweet potato casserole.

Prep time: 20 minutes

Cook time: 10 minutes

Yield: 8 servings

2 sweet potatoes, peeled and diced

2 carrots, finely shredded

2 tablespoons vanilla almond milk

1/4 teaspoon cinnamon

1/3 cup pecans, crushed

1/3 cup graham crackers

1 teaspoon agave nectar or honey

1 tablespoon coconut oil

  1. Preheat the oven to 375 degrees F.

  2. In a medium pot, place the sweet potatoes and fill with water. Bring to a boil and cook for 8 minutes, until the potatoes are softened.

  3. Toss the carrots into the water with the potatoes to blanch them; drain the excess liquid from the vegetables.

  4. Mash the sweet potatoes and carrots together until combined.

  5. Stir in the almond milk and cinnamon.

  6. In a small bowl, mix together the pecans, graham crackers, agave nectar, and coconut oil until crumbly.

  7. Spray a 9-x-9-inch square baking pan with cooking spray.

  8. Add the sweet potato and carrot mixture to the pan and spread evenly.

  9. Top with the pecan crumble, and dust with a sprinkle of cinnamon.

  10. Bake for 10 minutes, until the crumble begins to turn golden.

Per serving: Calories 133 (From Fat 49); Fat 5g (Saturated 2g); Cholesterol 0mg; Sodium 58mg; Carbohydrate 20g (Dietary Fiber 3g); Protein 2g.